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Employee works under general supervision.  \nDuties of the Job  \n*1 . Serves food at a cafeteria, food counter and/or catered function.  \n*2 . Arranges food for serving.  \n*3 . Cleans counters, equipment and general work areas.  \n*4 . Replenishes and occasionally inventories foodstuffs and supplies in a cafeteria serving line, food bar or storeroom.  \n*5 . Cooks short order items on a serving line and performs simple food preparation.  \n6. Occasionally acts as Cafeteria Checker or Cashier.  \nAsterisked (*) duties are the essential functions, or fundamental duties, of the System-wide classification. The essential functions of individual positions within the classification may differ. The University may assign reasonably related additional duties to individual employees consistent with policy and collective bargaining agreements.  \nJob Title  \nWage Grade  \nJOB SPECIFICATION (Classified Employees)  \nFood Server I  \n5  \nJob Code No.  \nTotal Points  \n2050  \n192  \n\n| FACTOR | DEGREE | POINTS |\n| --- | --- | --- |\n| 1. Knowledge and Skills\u003Cbr>Ability to comprehend, carry out and relay multiple verbal and written instructions. | 2 | 72 |\n| 2. Effort\u003Cbr>I. Mental and Visual Effort Some mental and/or visual effort; intermittent attention to detail.\u003Cbr>II. Physical Effort\u003Cbr>Light physical effort or significant manual dexterity. | 2\u003Cbr>2 | 16\u003Cbr>20 |\n| 3. Responsibility for Cost Control\u003Cbr>Damage or waste is possible but normal care will prevent loss. | 2 | 16 |\n| 4. Responsibility for Others\u003Cbr>I. Injury to Others\u003Cbr>Normal care and awareness required to prevent minor physical injuries.\u003Cbr>II. Supervisory Responsibility\u003Cbr>No regular supervisory responsibility; may relay instructions or be assigned to train or orient new staff.\u003Cbr>III. Sensitive Information and Records Little or no contact with sensitive information. | 2\u003Cbr>1\u003Cbr>1 | 16\u003Cbr>8\u003Cbr>8 |\n| 5. Working Conditions\u003Cbr>Frequent exposure to adverse stimulation which can result in some disagreeable working conditions. | 2 | 20 |\n| 6. Responsibility for External and Internal Relations Regular, routine contacts with other departmentsand occasional external contacts primarily to supply or seek information. | 2 | 16 |","cbCaipfrZiUWSHJi","https://ap.wps.com/l/cbCaipfrZiUWSHJi","pdf",57046,"English","# Statement of the Job\n# Duties of the Job\n## Essential Functions\n# Job Specification\n## Wage Grade and Job Code\n# Factor Ratings\n## Knowledge and Skills\n## Effort\n## Responsibility for Cost Control\n## Responsibility for Others\n## Working Conditions\n## Responsibility for External and Internal Relations","[{\"question\":\"What does the job specification indicate about responsibility and working conditions?\",\"answer\":\"Cost control is managed through normal care to prevent waste or damage. The work involves frequent exposure to adverse stimulation that can create some disagreeable working conditions.\"}]","Food Server I - Job Description | PDF",1789334159]